Erbazzone: Cucina Povera's Most Satisfying Savory Pie

Weigh out 80 g of the lard for the dough and set the remaining 30 g aside for finishing. Make the dough: tip 300 g type 00 flour onto a work surface, add a generous pinch of salt and the 80 g softened lard, then add 100 ml lukewarm water. Work by hand until smooth and cohesive, about 3 minutes. Wrap and rest at room temperature for 20 minutes.

Blanch the chard: trim any tough stalks, then drop the leaves into a large pot of well-salted boiling water for 2–3 minutes until just wilted. Drain, and when cool enough to handle, squeeze in a clean kitchen towel as hard as you can — wring until no more liquid drips out. Chop roughly.

Cut the guanciale into small lardons or cubes. Finely dice the onion and crush the garlic. Cook the guanciale in a wide frying pan over medium heat until the fat renders and the edges start to colour, about 4 minutes. Add the onion and garlic, reduce heat to low, and cook until soft, 5–6 minutes.

Add the chopped, squeezed chard to the pan. Stir to combine with the guanciale and aromatics. Cook over medium-low heat for 3 minutes to drive off any remaining moisture. Remove from heat.

Scatter the breadcrumbs over the filling and stir in. Add the grated Parmigiano Reggiano and chopped parsley. Season with black pepper and taste before adding salt — the guanciale and Parmigiano are already salty. Let the filling cool to room temperature.

Preheat the oven to 200 °C (fan 180 °C). Divide the dough into two pieces: roughly two-thirds for the base and one-third for the lid. On a lightly floured surface, roll the larger piece out to about 2 mm thickness — you should almost be able to see your hand through it.

Lightly grease a 30 cm round tart tin or shallow baking dish. Drape the base dough into the tin, pressing it into the edges and letting it overhang. If it tears, patch gently with a scrap of dough.

Spread the cooled filling evenly over the base, pressing it level. Roll the second dough piece to the same 2 mm thinness and lay it over the top. Trim any excess, then fold and crimp the overhang to seal the edge firmly all the way around.

Prick the entire top crust with a fork every 2–3 cm, or score a light cross-hatch with the tip of a knife. An unvented crust will bubble and tear unevenly during baking.

Bake for 28–32 minutes until the top is golden and firm to the touch. In the final 3–4 minutes, rub the hot top crust all over with the reserved 30 g piece of lard — this produces the classic glossy, slightly crisp finish unique to Erbazzone. Return to the oven for the remaining minutes.

Remove from the oven and rest for 10 minutes before slicing. Serve warm or at room temperature. Best eaten the same day; reheat leftovers in a 200 °C oven for 8–10 minutes to revive the crust.